Japanese Pickled Ginger Recipe (ガリ - Gari)

By No Recipes · 60 min

Ingredients

Instructions

1. Cut the pink shoots off the 345 grams of young ginger and set them aside. Cut the ginger into pieces and peel with a spoon.
2. Slice the ginger thinly with a sharp knife or mandoline.
3. Boil the ginger in water, return to a boil, and cook 1-2 minutes. Drain and set aside.
4. In a non-reactive saucepan, combine 1 cup rice vinegar, 140 grams evaporated cane sugar, 5 grams salt, 5 grams konbu and the pink shoots. Heat until the sugar and salt dissolve, without boiling.
5. Put the drained ginger in a non-reactive container, pour the hot liquid over it, and mix so it is evenly distributed and fully submerged.
6. Refrigerate for at least 24 hours.

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